Nathanael (Boehm) Coyne's Reviews > An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives

An Edge in the Kitchen by Chad Ward
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's review
Mar 18, 12

bookshelves: food-and-cooking, favourite
Read in March, 2012 — I own a copy

Thoroughly enjoyed reading An Edge in the Kitchen and have learned a lot that has helped improve my technique, feel more confident, improved the edge of my knives, the quality of food preparation and the balance of my bank account! Loved the playful but very informative and instructional content. Covers everything from metallurgy, choosing a knife, using it and sharpening it including the Pinch, Claw and a variety of cuts such as julienne and brunoise which I all use in my everyday cooking. Based on the guidance in Chad's book I've also invested in a ceramic honing rod and a Japanese-made Chinese cleaver which I love but wouldn't have known what I wanted or what to buy without this book.
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